Beets and Goat Cheese Salad

Incorporating beets into your culinary repertoire is a fantastic way to add both vibrant color and a nutritional punch to your meals. Beets are loaded with vitamins and minerals such as folate, manganese, potassium, and iron. They also contain a wealth of nutritional benefits, including antioxidants that support heart health and reduce inflammation. This delicious beet and goat cheese salad combines the creamy tanginess of goat cheese and the crunchy nuttiness of walnuts. Yum!

Ingredients:

  • 4 medium beets (red and golden, if available)
  • 1/4 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil, plus extra for roasting
  • 2 tablespoons honey (or maple syrup for a vegan option)
  • Salt and pepper to taste
  • 4 cups mixed salad greens (such as arugula, spinach, and baby kale)
  • 1/2 cup goat cheese, crumbled
  • 1/2 cup walnuts, toasted and roughly chopped
  • Fresh herbs for garnish (such as thyme or parsley)

Instructions:

  1. Roast the Beets: Preheat your oven to 400°F (200°C). Trim the tops and roots off the beets, and scrub them clean. Wrap each beet individually in foil with a drizzle of olive oil and a pinch of salt. Roast in the oven until tender, about 45-60 minutes, depending on their size. Let them cool, then peel and dice into bite-sized pieces.
  2. Prepare the Dressing: While the beets are roasting, whisk together the balsamic vinegar, olive oil, and honey in a small bowl. Season with salt and pepper to taste. This dressing will bring a sweet and tangy flavor that complements the beets beautifully.
  3. Assemble the Salad: Toss the salad greens in a large bowl with enough dressing to lightly coat them. Arrange the greens on plates, then top with the roasted beets, crumbled goat cheese, and toasted walnuts.
  4. Final Touches: Drizzle some more dressing over the top of each salad and garnish with fresh herbs.
  5. Serve: Enjoy this salad as a refreshing start to a meal or as a light lunch. The combination of warm beets and cool salad makes for a delightful contrast.

Additional Tips:

  • Add orange segments or dried cranberries for an extra layer of flavor.
  • For a vegan version, use a plant-based cheese alternative or simply omit the cheese.
  • Use a variety of beets for varied colors and flavors.

Beets and other delicious veggies are part of our spring farm box season. Sign up for our farm boxes online today! You can find more delicious recipes on our blog.

Stir-Fried Snow Peas

Snow peas, with their crisp texture and sweet flavor, are not only a delight to eat but also packed with nutrients such as vitamins C and K, fiber, and iron. Add this colorful and nutritious recipe to your dinner repertoire!

Ingredients:

  • 2 cups snow peas, trimmed
  • 1 cup carrots, julienned
  • 1 cup mushrooms (shiitake or button), sliced
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, freshly grated
  • 2 tablespoons soy sauce (or tamari for a gluten-free option)
  • 1 tablespoon oyster sauce (optional, can be replaced with a vegetarian oyster sauce for a vegetarian version)
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Sesame seeds and green onions, for garnish

Instructions:

  1. Prep the Veggies: Prepare your snow peas by trimming the ends, julienne the carrots for a bit of color and texture, and slice your mushrooms. Keep your ingredients organized for quick access during stir-frying.
  2. Heat the Pan: Heat a wok or large frying pan over medium-high heat. Add the vegetable oil, swirling to coat the surface.
  3. Sauté Garlic and Ginger: Add minced garlic and grated ginger to the hot oil, stirring quickly to avoid burning. The aroma should be fragrant and enticing.
  4. Add the Veggies: Increase the heat to high, and add the mushrooms and carrots to the pan. Stir-fry for about 2 minutes until they start to soften. Then, add the snow peas and continue to stir-fry for another 2-3 minutes. The goal is to cook the vegetables quickly to retain their crisp texture and bright colors.
  5. Season the Dish: Pour in the soy sauce, oyster sauce (if using), and sesame oil, stirring well to coat the vegetables. Season with salt and pepper to taste. The sauces will create a savory glaze that enhances the natural flavors of the vegetables.
  6. Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the top for a final touch of flavor and presentation.
  7. Serve: This dish is best served immediately, while the vegetables are still vibrant and crisp. It makes a perfect side dish or can be served over rice or noodles for a complete meal.

Additional Tips:

  • For an extra protein boost, add tofu, shrimp, or chicken to the stir-fry.
  • Cook at high heat for a short time to maintain the crispness and color of the snow peas.

Snow peas and other delicious vegetables are part of our spring farm box season. Sign up for our farm boxes online today! You can find more delicious recipes on our blog.

Roasted Garlic Parmesan Broccoli

Broccoli is a versatile and nutrient-packed vegetable. Broccoli, known for its high vitamin C, vitamin K, and fiber content, among other nutrients, is a staple in healthy eating. This simple dish combines the savory flavors of garlic and Parmesan with the natural, earthy taste of broccoli, making it a hit with the whole family.

Ingredients:

  • 2 heads of broccoli, cut into florets
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Lemon zest (from 1 lemon)
  • Red pepper flakes (optional, for a bit of heat)

Instructions:

  1. Preheat the Oven: Start by preheating your oven to 400°F (200°C), ensuring it’s hot and ready for roasting.
  2. Prep the Broccoli: Wash the broccoli heads and cut them into bite-sized florets. Pat them dry to ensure they roast properly.
  3. Mix the Ingredients: In a large bowl, toss the broccoli florets with olive oil, minced garlic, salt, and pepper, ensuring each piece is well coated.
  4. Roast the Broccoli: Spread the broccoli on a baking sheet in a single layer, making sure there’s space between the florets for even roasting. Place in the oven and roast for about 20-25 minutes, or until the edges are crispy and the stems are tender.
  5. Add the Parmesan: Once the broccoli is roasted, sprinkle grated Parmesan cheese over the hot florets. The heat will help the cheese melt slightly, adhering to the broccoli.
  6. Final Touches: Before serving, add a zest of lemon over the broccoli for a fresh, citrusy note and sprinkle red pepper flakes for a little extra heat, if desired.
  7. Serve: Serve the broccoli hot as a side dish or incorporate it into a main meal. It pairs wonderfully with both meat and vegetarian dishes.

Additional Tips:

  • Nutritional yeast can be used instead of Parmesan for a vegan version.
  • Pair this recipe with grilled chicken or fish, or incorporate it into a pasta dish.

Broccoli and other delicious greens are part of our spring farm box season. Sign up for our farm boxes online today! You can find more delicious recipes on our blog.

Kale and Quinoa Salad

Kale, known for its health benefits, including being rich in vitamins A, C, and K, as well as being a good source of minerals and fiber, can be a versatile ingredient in your kitchen. Here’s a delightful recipe for a Kale and Quinoa Salad that’s perfect for a health-conscious audience. This dish is not only packed with nutrients but also full of flavor, making it an ideal choice for a blog post that appeals to both health enthusiasts and food lovers.

Ingredients:

  • 1 cup quinoa (uncooked)
  • 2 cups water
  • 4 cups kale, stems removed and leaves chopped
  • 1 avocado, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup almonds, sliced or chopped
For the Lemon Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon honey or maple syrup (for a vegan option)
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions:

  1. Cook the Quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and allow it to cool.
  2. Prepare the Kale: While the quinoa is cooking, place the chopped kale in a large bowl. If the kale is tough, you might want to massage it with a little bit of olive oil to soften.
  3. Make the Lemon Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), minced garlic, salt, and pepper until well combined.
  4. Combine the Salad: To the bowl with the kale, add the cooled quinoa, diced avocado, cherry tomatoes, red onion, and crumbled feta cheese.
  5. Toss with Vinaigrette: Pour the lemon vinaigrette over the salad and toss until everything is well coated.
  6. Add the Crunch: Sprinkle the sliced almonds on top of the salad for an added crunch.
  7. Serve: The salad can be served immediately or chilled in the refrigerator for an hour to allow the flavors to meld together.

Kale and other delicious greens are part of our spring farm box season. Sign up for our farm boxes online today! You can find more delicious recipes on our blog.

New Years Black Eyed Peas

As the New Year approaches, many traditions and customs are celebrated across the globe to welcome a fresh start. In the Southern United States, a popular tradition is serving up black-eyed peas on New Year’s Day for good luck and prosperity throughout the coming year. Whether you’re a staunch follower of this age-old practice or simply appreciate a delicious side dish, this easy black-eyed peas recipe is sure to become a staple in your holiday or weeknight dinner repertoire.

To make:

Before soaking, carefully inspect your dried beans for any impurities such as leaves, twigs, or broken beans, and give them a good rinse. Place the beans in a large bowl and cover them with 4 inches of water. While not mandatory, soaking the beans overnight will reduce cooking time. 

Drain the soaked beans and rinse them under cold water. Transfer them to a large pot, covering them with 4 inches of chicken stock. Simmer, covered, for approximately 1 hour, checking for tenderness after 45 minutes. Adjust with more broth or water as needed. We like to add a ham bone during cooking for a punch of flavor.

Once the black-eyed peas are tender, season them to taste and add any desired extras. Consider incorporating spinach or other greens during the final 5 minutes of cooking. Season to taste. 

Serve them up with collard greens, glazed ham steak, skillet cornbread, and mac & cheese for a satisfying meal!

Visit our blog for more delicious recipes.

Julehjerter: Woven Danish Hearts

As the holiday season approaches, many of us find joy in crafting and creating festive decorations to add a festive touch to our homes. In Denmark, one such cherished tradition involves crafting beautiful paper hearts known as “julehjerter.” These delightful hearts, typically made with red and white paper, carry the warmth of the season. 

You’ll need:

Sturdy paper (red and white)
Scissors
Twine

Instructions:

To get started, download the free Danish Hearts Template

Using the template, cut out the required number of heart shapes from both red and white paper. While red and white are the traditional colors, you can use whatever you like including fun scrapbook paper.

Begin weaving the paper hearts together following the template’s instructions. This process may seem intricate at first, but with a bit of patience, you’ll soon master the art of creating these charming baskets.

Once you’ve woven the hearts together, you can add twine and hang them on the Christmas tree or fill them with goodies and gift them to loved ones.

You can find more holiday recipes and crafts on our farm blog!

Apple Kuchen

‘Tis the season for decadently festive recipes! Try this Apple Kuchen – we make it with our very own farm-grown apples!

Ingredients:

  • 1 egg
  • 1/2 tsp pure vanilla extract
  • Milk
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp sugar
  • 4 tbsp (1/2 stick) cold butter, cubed
  • 1 cup sugar
  • 2 tsp cinnamon
  • 3 tbsp melted butter
  • Peeled and sliced apples

Instructions:

  1. Preheat oven: Preheat the oven to 425º F. Butter a 9” x 13” baking pan, an extra-large deep-dish pie dish, or two round 8” cake pans.
  2. Prepare wet ingredients: In a measuring cup, beat together the egg, 1/2 tsp vanilla, and enough milk to make 1/2 cup.
  3. Prepare dry ingredients: In a food processor, combine flour, baking powder, salt, and 3 tbsp sugar. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs.
  4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and use the food processor to mix until just combined.
  5. Spread dough: Turn out the dough into the buttered baking pan and gently press it evenly to the edges.
  6. Add apple layer: Peel and slice enough apples to evenly cover the dough. Layer the apples on top of the dough.
  7. Prepare cinnamon sugar: In a separate bowl, mix 1 cup sugar, 2 tsp cinnamon, and 3 tbsp melted butter. Sprinkle this mixture over the apples.
  8. Bake: Bake in the preheated oven for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Enjoy this festive Christmas breakfast treat! You can serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch.

You can find more holiday recipes and crafts on our farm blog!

 

Paper Bag Snowflakes

Transforming your home into a winter wonderland doesn’t have to break the bank! One delightful and budget-friendly way to deck out your house is by creating giant paper bag snowflakes. These whimsical decorations are not only easy to make but also a fun activity for the entire family. With just a few simple supplies and a bit of creativity, you can add a touch of festive charm to your living space. Let’s dive into the step-by-step process of crafting these delightful paper bag snowflakes.

You’ll need:

  • 9 lunch bags (white or natural brown)
  • Scissors
  • Craft glue
  • Stapler
  • Pencil
  • Ruler
  • Clothing pins or little clamps
  • String

To make:

Start by gluing the 9 lunch bags together. Apply glue in the shape of a ‘T’ – one thin line at the bottom of the bag and one line going up the center of the bag.

Stack the bags on top of each other, making sure all the open ends face one direction and the bottom folded part faces the other.

Use clothing pins, clips, or clamps to keep the center glue line tight. Alternatively, you can use something heavy as a weight to ensure a secure bond.

Before cutting, open up the paper bag fan to ensure the bags separate and open properly. This step is crucial for the next phase of the project.

Use a stapler to secure some of the top edges, adding extra reinforcement to the structure of your giant snowflake.

On the front of the bag, draw a snowflake pattern of your choice. Get creative and experiment with different designs to make each snowflake unique.

Using strong scissors, carefully cut along the snowflake pattern. If you’re crafting with kids, offer assistance during this step. It’s okay to cut a few layers of the bags at a time if necessary.

Punch a hole or use a hole punch near the top of your giant paper bag snowflake. Attach a string through the hole for easy hanging!

You can find more holiday recipes and crafts on our farm blog!

Garlic Roasted Cherry Tomatoes

We grow several varieties of tomatoes here at the farm including delicious cherry tomatoes. They are great for salads, pasta, or simply eating them by themselves. We also like them in this savory recipe, roasted with some lovely garlic!

You’ll need:

20oz cherry tomatoes
6 large garlic cloves, finely minced
2 tbsps of olive oil
1 tsp of kosher salt
2 tsps cracked black pepper

To make:
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
In a medium bowl, combine all of your ingredients and gently toss to coat all the tomatoes.
Spread the tomatoes in an even layer on your baking sheet and bake for 25 minutes.
You can toss your tomatoes into a pasta or you can spread them on a nice piece of toasted sourdough bread topped with parmesan cheese, fresh basil, and a little more cracked black pepper. Enjoy!

You can get farm-fresh veggies when you join our CSA program. Visit our blog for more delicious recipes!

Lemon Basil Pasta

We’ve been adding fresh, aromatic basil to farm boxes all week. Basil is a key ingredient in one of our favorite delicious- and easy – dishes: Lemon Basil Pasta!

You’ll need:
8 oz Fettucini
6 tbsp good butter
2 lemons
Fresh basil
1/2 – 1 cup Grana Padano cheese, shredded. More for serving.
Cracked black pepper
Kosher salt

To make:
Cook pasta until al dente. While the pasta is cooking, melt butter in a large saucepan. Add five basil leaves along with the juice of two lemons and the zest of one lemon. Add al dente pasta to the pan and toss. Fold in the shredded cheese and stir until the butter, lemon juice, and cheese have a creamy consistency. Stir in a little pasta water if needed. Salt and pepper to taste. Top with more cheese, basil, and cracked pepper to serve.

You can get farm-fresh veggies when you join our CSA program. Visit our blog for more delicious recipes!